1 c dry pearl barley4 medium beets, tops removed1/2 large red onion, minced4 oz feta, cut into small squares or crumbled4-5 scallions1 1/2 tbs lemon juice1 tbs olive oil
salt and pepper to taste
Heat oven to 450 degrees
Loosely wrap the beets in tin foil and roast in the oven until they are fork tender, 30 – 45 minutes. Peel and dice the beets into small cubes.
Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Combine barley, beets, red onion, feta, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.
Taste the mixture. Add salt and pepper to taste.
Adapted from thekitchn.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 02 of 2016.